Journal articles: 'Yeast Biochemistry'

1

Vogel, G. "Biochemistry: Yeast Prions: DNA-Free Genetics?" Science 273, no. 5275 (August 2, 1996): 580–0. http://dx.doi.org/10.1126/science.273.5275.580.

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Balzi, Elisabetta, and André Goffeau. "Genetics and biochemistry of yeast multidrug resistance." Biochimica et Biophysica Acta (BBA) - Bioenergetics 1187, no. 2 (August 1994): 152–62. http://dx.doi.org/10.1016/0005-2728(94)90102-3.

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Tran, Thierry, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, and Raphaëlle Tourdot-Maréchal. "Microbial Interactions in Kombucha through the Lens of Metabolomics." Metabolites 12, no. 3 (March 9, 2022): 235. http://dx.doi.org/10.3390/metabo12030235.

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Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacterium (Acetobacter indonesiensis) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With B. bruxellensis, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of H. valbyensis induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of A. indonesiensis. The impact of the yeasts’ presence on A. indonesiensis was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from A. indonesiensis were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior.

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Alonso, Manuel, and Carlos A. Stella. "Teaching nutritional biochemistry: an experimental approach using yeast." Advances in Physiology Education 36, no. 4 (December 2012): 313–18. http://dx.doi.org/10.1152/advan.00132.2011.

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In this report, we present a practical approach to teaching several topics in nutrition to science students at the high school and college freshmen levels. This approach uses baker's yeast ( Saccharomyces cerevisiae ) as a biological system model. The diameters of yeast colonies, which vary according to the nutrients present in the medium, can be observed, compared, and used to teach metabolic requirements. The experiments described in this report show simple macroscopic evidence of submicroscopic nutritional events. This can serve as a useful base for an analogy of heterotrophic human cell nutrition.

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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (September 25, 2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC 4109) and industrial (SFO6) yeasts had higher bioethanol productivity (0.9 g/L h). Significant (p<0.05) differences between biomass concentration of NCYC 4109 yeast and those of other yeasts 30 h after start of fermentation, and its high bioethanol concentration (59.19 g/L) and yield over consumed sugars (77.25%) were highlighted among all the studied yeasts. Minimum bioethanol productivity was obtained using yeasts PTCC 5052 (0.7 g/L h) and TTCC 2956 (0.86 g/L h). However, maximum yield over consumed sugar was obtained using the yeast TTCC 2956 (79.41%).

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Chen, Zhigang, Yongzhen Xia, Huaiwei Liu, Honglei Liu, and Luying Xun. "The Mechanisms of Thiosulfate Toxicity against Saccharomyces cerevisiae." Antioxidants 10, no. 5 (April 22, 2021): 646. http://dx.doi.org/10.3390/antiox10050646.

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Elemental sulfur and sulfite have been used to inhibit the growth of yeasts, but thiosulfate has not been reported to be toxic to yeasts. We observed that thiosulfate was more inhibitory than sulfite to Saccharomyces cerevisiae growing in a common yeast medium. At pH < 4, thiosulfate was a source of elemental sulfur and sulfurous acid, and both were highly toxic to the yeast. At pH 6, thiosulfate directly inhibited the electron transport chain in yeast mitochondria, leading to reductions in oxygen consumption, mitochondrial membrane potential and cellular ATP. Although thiosulfate was converted to sulfite and H2S by the mitochondrial rhodanese Rdl1, its toxicity was not due to H2S as the rdl1-deletion mutant that produced significantly less H2S was more sensitive to thiosulfate than the wild type. Evidence suggests that thiosulfate inhibits cytochrome c oxidase of the electron transport chain in yeast mitochondria. Thus, thiosulfate is a potential agent against yeasts.

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Lu, Hongzhong, Eduard J. Kerkhoven, and Jens Nielsen. "A Pan-Draft Metabolic Model Reflects Evolutionary Diversity across 332 Yeast Species." Biomolecules 12, no. 11 (November 3, 2022): 1632. http://dx.doi.org/10.3390/biom12111632.

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Yeasts are increasingly employed in synthetic biology as chassis strains, including conventional and non-conventional species. It is still unclear how genomic evolution determines metabolic diversity among various yeast species and strains. In this study, we constructed draft GEMs for 332 yeast species using two alternative procedures from the toolbox RAVEN v 2.0. We found that draft GEMs could reflect the difference in yeast metabolic potentials, and therefore, could be utilized to probe the evolutionary trend of metabolism among 332 yeast species. We created a pan-draft metabolic model to account for the metabolic capacity of every sequenced yeast species by merging all draft GEMs. Further analysis showed that the pan-reactome of yeast has a ”closed” property, which confirmed the great conservatism that exists in yeast metabolic evolution. Lastly, the quantitative correlations among trait similarity, evolutionary distances, genotype, and model similarity were thoroughly investigated. The results suggest that the evolutionary distance and genotype, to some extent, determine model similarity, but not trait similarity, indicating that multiple mechanisms shape yeast trait evolution. A large-scale reconstruction and integrative analysis of yeast draft GEMs would be a valuable resource to probe the evolutionary mechanism behind yeast trait variety and to further refine the existing yeast species-specific GEMs for the community.

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Lazarova, Galina, Tamotsu Ootaki, Kunio Isono, and Hironao Kataoka. "Phototropism in Yeast: A New Phenomenon to Explore Blue Light-Induced Responses." Zeitschrift für Naturforschung C 49, no. 11-12 (December 1, 1994): 751–56. http://dx.doi.org/10.1515/znc-1994-11-1209.

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Although yeasts have been intensively investigated in photobiology, directional response of yeast growth to light has never been observed. The present data demonstrate for the first time phototropism in yeast, the basidiomycetous yeast Sporobolomyces salmonicolor. The effective spectral band is blue light - suggesting that a blue-light receptor similar to that in other plants is involved in yeast photophysiology. Further studies on yeast phototropism could help identification of the photoreceptor and throw new light on the mechanisms of signal transduction and response.

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Eldarov, M. A., S. A. Kishkovskaia, T. N. Tanaschuk, and A. V. Mardanov. "Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains." Biochemistry (Moscow) 81, no. 13 (December 2016): 1650–68. http://dx.doi.org/10.1134/s0006297916130046.

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10

Vogel, G. "BIOCHEMISTRY: Yeast Protein Acting Alone Triggers Prion-Like Process." Science 277, no. 5324 (July 18, 1997): 314. http://dx.doi.org/10.1126/science.277.5324.314.

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Valentine, J. S. "BIOCHEMISTRY: Enhanced: Delivering Copper Inside Yeast and Human Cells." Science 278, no. 5339 (October 31, 1997): 817–18. http://dx.doi.org/10.1126/science.278.5339.817.

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Zhou, Nerve, Thandiwe Semumu, and Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement." Fermentation 7, no. 3 (June 27, 2021): 102. http://dx.doi.org/10.3390/fermentation7030102.

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Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.

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Martin, C. E., C. S. Oh, P. Kandasamy, R. Chellapa, and M. Vemula. "Yeast desaturases." Biochemical Society Transactions 30, no. 6 (November 1, 2002): 1080–82. http://dx.doi.org/10.1042/bst0301080.

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The Saccharomyces OLE1 gene encodes the intrinsic membrane-bound Δ-9 fatty acid desaturase. OLE1 expression is regulated at the levels of transcription and mRNA stability by nutrient fatty acids and molecular oxygen. Its transcription is controlled through two distinct promoter elements, the fatty acid response element (FAR) region, and a downstream low-oxygen response element (LORE) that dramatically amplifies FAR-activated expression under hypoxic or cobalt-stimulated growth conditions. Transcription activation through both elements is repressed by unsaturated fatty acids. The half-life of the OLE1 mRNA is also dramatically reduced upon exposure to unsaturated fatty acids. OLE1 expression is governed by two homologous membrane-bound proteins, Spt23p and Mga2p, which activate OLE1 expression through N-terminal polypeptides that are released from the membrane through a ubiquitin-mediated mechanism that involves processing by the 23 S proteosome. Although proteolytic processing of Spt23p can be repressed by polyunsaturated fatty acids, Mga2p processing in normoxic cells appears to be regulated by a different mechanism. Mga2p is essential, however, for the induction of the high levels of expression that are triggered by hypoxia through the LORE promoter element. Surprisingly, Mga2p also plays a critical role in controlling OLE1 mRNA stability, suggesting that there may be a functional linkage between OLE1 transcription and the regulation of OLE1 mRNA stability.

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14

Vavassori, S., K. Wang, L. M. Schweizer, and M. Schweizer. "In Saccharomyces cerevisiae, impaired PRPP synthesis is accompanied by valproate and Li+ sensitivity." Biochemical Society Transactions 33, no. 5 (October 26, 2005): 1154–57. http://dx.doi.org/10.1042/bst0331154.

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The biosynthetic intermediate PRPP (phosphoribosylpyrophosphate) has a central role in cellular biochemistry since it links carbon and nitrogen metabolism. Its importance may be reflected in the fact that, in the Saccharomyces cerevisiae (yeast) genome, there are five unlinked genes, PRS1–PRS5, each of which is theoretically capable of encoding the enzyme synthesizing PRPP. Interference with the complement of PRS genes in S. cerevisiae has far-reaching consequences for yeast physiology and has uncovered unexpected metabolic links including cell wall integrity and phospholipid metabolism.

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García-Sancho, Miguel, James Lowe, Gil Viry, Rhodri Leng, Mark Wong, and Niki Vermeulen. "Yeast Sequencing." Historical Studies in the Natural Sciences 52, no. 3 (June 1, 2022): 361–400. http://dx.doi.org/10.1525/hsns.2022.52.3.361.

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This paper examines the model of network genomics pioneered in the late 1980s and adopted in the European Commission-led Yeast Genome Sequencing Project (YGSP). It contrasted with the burgeoning large-scale center model being developed in the United States to sequence the yeast genome, chiefly as a pilot for tackling the human genome. We investigate the operation and connections of the two models by exploring a co-authorship network that captures different types of sequencing practices. In our network analysis, we focus on institutions that bridge both the European and American yeast whole-genome sequencing projects, and such concerted projects with non-concerted sequencing of yeast DNA. The institutions include two German biotechnology companies and Biozentrum, a research institute at Universität Basel that adopted yeast as a model to investigate cell biochemistry and molecular biology. Through assessing these bridging institutions, we formulate two analytical distinctions: between proximate and distal, and directed and undirected sequencing. Proximate and distal refer to the extent that intended users of DNA sequence data are connected to the generators of that data. Directed and undirected capture the extent to which sequencing was part of a specific research program. The networked European model, as mobilized in the YGSP, enabled the coexistence and cooperation of institutions exhibiting different combinations of these characteristics in contrast with the more uniformly distal and undirected large-scale centers. This contributes to broadening the historical boundaries of genomics and presenting a thicker historiography, one that inextricably meshes genomics with the trajectories of biotechnology and cell biology. This essay is part of a special issue entitled The Sequences and the Sequencers: A New Approach to Investigating the Emergence of Yeast, Human, and Pig Genomics, edited by Michael García-Sancho and James Lowe.

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Breierová, Emilia, Milan Čertík, Annamaria Kovárová, and Tomaš Gregor. "Biosorption of Nickel by Yeasts in an Osmotically Unsuitable Environment." Zeitschrift für Naturforschung C 63, no. 11-12 (December 1, 2008): 873–78. http://dx.doi.org/10.1515/znc-2008-11-1215.

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Abstract The tolerance, sorption of nickel(II) ions, and changes in the production and composition of exopolymers of eight yeast strains grown under nickel presence with/without NaCl were studied. Strains of Pichia anomala and Candida maltosa known as the most resistant yeasts against nickel tolerated up to 3 mm Ni2+. NaCl addition decreased both the resistance of the yeast strains toward nickel ions and the sorption of metal ions into cells. All yeasts absorbed nickel predominantly into exopolymers (glycoproteins) and on the surface of cells. However, while the amount of polysaccharide moieties of exoglycoproteins of most of the resistant yeasts was induced by stress conditions, the ratio polysaccharide/protein in the exopolymers remained unchanged in the sensitive species Cystofilobasidium. The exopolymer composition might play a key role in yeast adaptation to stress conditions caused by heavy metal ions.

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Sedwick, Caitlin. "Elizabeth Miller: Sleuthing the details of the secretory pathway." Journal of Cell Biology 179, no. 4 (November 19, 2007): 572–73. http://dx.doi.org/10.1083/jcb.1794pi.

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Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (August 6, 2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.

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Heavner, Benjamin D., Susan A. Henry, and Larry P. Walker. "Evaluating Sphingolipid Biochemistry in the Consensus Reconstruction of Yeast Metabolism." Industrial Biotechnology 8, no. 2 (April 2012): 72–78. http://dx.doi.org/10.1089/ind.2012.0002.

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Barnett, J. A. "Beginnings of microbiology and biochemistry: the contribution of yeast research." Microbiology 149, no. 3 (March 1, 2003): 557–67. http://dx.doi.org/10.1099/mic.0.26089-0.

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Stewart, G. G., and I. Russell. "Biochemistry and genetics of carbohydrate utilization by industrial yeast strains." Pure and Applied Chemistry 59, no. 11 (January 1, 1987): 1493–500. http://dx.doi.org/10.1351/pac198759111493.

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Niehus, Xochitl, Leticia Casas-Godoy, Francisco J. Rodríguez-Valadez, and Georgina Sandoval. "Evaluation of Yarrowia lipolytica Oil for Biodiesel Production: Land Use Oil Yield, Carbon, and Energy Balance." Journal of Lipids 2018 (October 28, 2018): 1–6. http://dx.doi.org/10.1155/2018/6393749.

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Oils from yeasts have emerged as a suitable alternative raw material to produce biodiesel, due to their similar composition to common raw materials such as vegetable oils. Additionally, they have the advantage of not competing with human or animal feed, and, furthermore, they do not compete for arable land. In this work, a carbon and energy balance was evaluated for Yarrowia lipolytica as a model yeast, using crude glycerol from biodiesel as the only carbon source, which improves biodiesel overall yield by 6%. The process presented a positive energy balance. Feasibility of yeast oil as biodiesel substrate was also evaluated by determination of the lipid fatty acid profile and cetane number. Moreover, a comparison of oil yields, in terms of land use, between vegetable, microalgae, and yeast oils is also presented. The results showed that Y. lipolytica oil yield is considerably higher than vegetable oils (767 times) and microalgae (36 times).

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Thomas, Fabian, Christina Schmidt, and Oliver Kayser. "Bioengineering studies and pathway modeling of the heterologous biosynthesis of tetrahydrocannabinolic acid in yeast." Applied Microbiology and Biotechnology 104, no. 22 (October 12, 2020): 9551–63. http://dx.doi.org/10.1007/s00253-020-10798-3.

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Abstract Heterologous biosynthesis of tetrahydrocannabinolic acid (THCA) in yeast is a biotechnological process in Natural Product Biotechnology that was recently introduced. Based on heterologous genes from Cannabis sativa and Streptomyces spp. cloned into Saccharomyces cerevisiae, the heterologous biosynthesis was fully embedded as a proof of concept. Low titer and insufficient biocatalytic rate of most enzymes require systematic optimization of recombinant catalyst by protein engineering and consequent C-flux improvement of the yeast chassis for sufficient precursor (acetyl-CoA), energy (ATP), and NADH delivery. In this review basic principles of in silico analysis of anabolic pathways towards olivetolic acid (OA) and cannabigerolic acid (CBGA) are elucidated and discussed to identify metabolic bottlenecks. Based on own experimental results, yeasts are discussed as potential platform organisms to be introduced as potential cannabinoid biofactories. Especially feeding strategies and limitations in the committed mevalonate and olivetolic acid pathways are in focus of in silico and experimental studies to validate the scientific and commercial potential as a realistic alternative to the plant Cannabis sativa. Key points • First time critical review of the heterologous process for recombinant THCA/CBDA production and critical review of bottlenecks and limitations for a bioengineered technical process • Integrative approach of protein engineering, systems biotechnology, and biochemistry of yeast physiology and biosynthetic cannabinoid enzymes • Comparison of NphB and CsPT aromatic prenyltransferases as rate-limiting catalytic steps towards cannabinoids in yeast as platform organisms

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Srivastava, Atul, Kenji Kikuchi, and Takuji Ishikawa. "The bubble-induced population dynamics of fermenting yeasts." Journal of The Royal Society Interface 17, no. 172 (November 2020): 20200735. http://dx.doi.org/10.1098/rsif.2020.0735.

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Bubble-induced transport is a ubiquitous natural and industrial phenomenon. In brewery, such transport occurs due to gas bubbles generated through anaerobic fermentation by yeasts. Two major kinds of fermentation viz. top (ale) and bottom (lager) fermentation, display a difference in their yeast distributions inside a sugar broth. The reason for this difference is believed to be yeast–bubble adhesion arising due to surface hydrophobicity of the yeast cell wall; however, the physical mechanism is still largely a mystery. In this report, through in vivo experiments, we develop a novel theoretical model for yeast distribution based on the general conservation law. This work clarifies that bubble-induced diffusion is the dominant transport mechanism in bottom-fermentation by lagers whereas, yeast–bubble adhesion plays a leading role in transporting ales in top-fermentation, thereby corroborating the centuries-old belief regarding distribution difference in yeast population in two kinds of fermentation.

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Kucharczyk, R., and J. Rytka. "Saccharomyces cerevisiae--a model organism for the studies on vacuolar transport." Acta Biochimica Polonica 48, no. 4 (December 31, 2001): 1025–42. http://dx.doi.org/10.18388/abp.2001_3864.

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The role of the yeast vacuole, a functional analogue of the mammalian lysosome, in the turnover of proteins and organelles has been well documented. This review provides an overview of the current knowledge of vesicle mediated vacuolar transport in the yeast Saccharomyces cerevisiae cells. Due to the conservation of the molecular transport machinery S. cerevisiae has become an important model system of vacuolar trafficking because of the facile application of genetics, molecular biology and biochemistry.

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Mašek, T., Ž. Mikulec, H. Valpotić, N. Antunac, N. Mikulec, Z. Stojević, N. Filipović, and S. Pahović. "Influence of Live Yeast Culture (Saccharomyces cerevisiae) on Milk Production and Composition, and Blood Biochemistry of Grazing Dairy Ewes during the Milking Period." Acta Veterinaria Brno 77, no. 4 (2008): 547–54. http://dx.doi.org/10.2754/avb200877040547.

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A feeding trial was conducted to evaluate the influence of live yeast culture (Saccharomyces cerevisiae) on milk production, composition, and blood biochemistry of dairy ewes during the machine milking period. The control group (CD) was fed a concentrate mixture and hay and grazed twice daily, while the second (YS3) and third (YS6) groups were fed the same diet supplemented with 3 or 6 g of live yeast culture (Yea Sacc1026), respectively. The treated groups had significantly higher values (p < 0.05) for fat corrected milk (FCM) (1221, 1116 and 940 g/day, for YS6, YS3 and CD group, respectively) and fat-protein corrected milk (FPCM) (1204, 1103 and 931 g/day, for YS6, YS3 and CD group, respectively), while the values for milk yield, fat yield and lactose yield were higher (p < 0.05) only in the YS6 group compared to the CD group. Milk yield values were constantly higher in the YS6 group than in the control group while the values for the YS3 group were more variable during milking. Milk composition was not significantly affected by yeast supplementation with the exception of urea values which were lower (p < 0.05) in the YC6 group. Yeast administration influenced β-hydroxy-butyrate (BHB) values, which were higher (p < 0.05) in the treated groups; and non-esterified fatty acids (NEFA) values, which were higher (p < 0.05) only in the YS6 group compared to the control group. Other blood biochemistry values were not influenced by the treatments. We conclude that supplementation with live yeast culture, under the conditions of our experiment, had a significant effect on the performance and metabolism of grazing dairy ewes during the machine milking period. Based on more constant results, we could recommend the inclusion of live yeast culture (Yea Sacc1026) at 6g/animal/day as appropriate for field conditions.

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Fleet, Graham, and Hugh Dircks. "Yeast, cocoa beans and chocolate." Microbiology Australia 28, no. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.

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Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.

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Nakajima, Tasuku, and Philippe Giummelly. "Yeast Lectins." Trends in Glycoscience and Glycotechnology 1, no. 2 (1989): E31—E34. http://dx.doi.org/10.4052/tigg.1.2_e31.

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Ho, Brandon, Raphael Loll-Krippleber, and Grant W. Brown. "Yeast goes viral: probing SARS-CoV-2 biology using S. cerevisiae." Microbial Cell 9, no. 4 (April 4, 2022): 80–83. http://dx.doi.org/10.15698/mic2022.04.774.

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The budding yeast Saccharomyces cerevisiae has long been an outstanding platform for understanding the biology of eukaryotic cells. Robust genetics, cell biology, molecular biology, and biochemistry complement deep and detailed genome annotation, a multitude of genome-scale strain collections for functional genomics, and substantial gene conservation with Metazoa to comprise a powerful model for modern biological research. Recently, the yeast model has demonstrated its utility in a perhaps unexpected area, that of eukaryotic virology. Here we discuss three innovative applications of the yeast model system to reveal functions and investigate variants of proteins encoded by the SARS-CoV-2 virus.

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Catty, P., and A. Goffeau. "Identification and phylogenetic classification of eleven putative P-type calcium transport ATPase genes in the yeasts Saccharomyces cerevisiae and Schizosaccharomyces pombe." Bioscience Reports 16, no. 2 (April 1, 1996): 75–85. http://dx.doi.org/10.1007/bf01206198.

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Calcium is an essential second messenger in yeast metabolism and physiology. So far, only four genes coding for calcium translocating ATPases had been discovered in yeast. The recent completion of the yeast Saccharomyces cerevisiae genome allowed us to identify six new putative Ca++-ATPases encoding genes. Protein sequence homology analysis and phylogenetic classification of all putative Ca++-ATPase gene products from the yeasts Saccharomyces cerevisiae and Schizosacchraomyces pombe reveal three clusters of homologous proteins. Two of them comprises seven proteins which might belong to a new class of P-type ATPases of unknown subcellular location and of unknown physiological function.

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Pan, Yanjun, Yanan Liu, Rui Fujii, Umer Farooq, Lihong Cheng, Akira Matsuura, Jianhua Qi, and Lan Xiang. "Ehretiquinone from Onosma bracteatum Wall Exhibits Antiaging Effect on Yeasts and Mammals through Antioxidative Stress and Autophagy Induction." Oxidative Medicine and Cellular Longevity 2021 (January 13, 2021): 1–15. http://dx.doi.org/10.1155/2021/5469849.

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The antiaging benzoquinone-type molecule ehretiquinone was isolated in a previous study as a leading compound from the herbal medicine Onosma bracteatum wall. This paper reports the antiaging effect and mechanism of ehretiquinone by using yeasts, mammal cells, and mice. Ehretiquinone extends not only the replicative lifespan but also the chronological lifespan of yeast and the yeast-like chronological lifespan of mammal cells. Moreover, ehretiquinone increases glutathione peroxidase, catalase, and superoxide dismutase activity and reduces reactive oxygen species and malondialdehyde (MDA) levels, contributing to the lifespan extension of the yeasts. Furthermore, ehretiquinone does not extend the replicative lifespan of Δsod1, Δsod2, Δuth1, Δskn7, Δgpx, Δcat, Δatg2, and Δatg32 mutants of yeast. Crucially, ehretiquinone induces autophagy in yeasts and mice, thereby providing significant evidence on the antiaging effects of the molecule in the mammalian level. Concomitantly, the silent information regulator 2 gene, which is known for its contributions in prolonging replicative lifespan, was confirmed to be involved in the chronological lifespan of yeasts and participates in the antiaging activity of ehretiquinone. These findings suggest that ehretiquinone shows an antiaging effect through antioxidative stress, autophagy, and histone deacetylase Sir2 regulation. Therefore, ehretiquinone is a promising molecule that could be developed as an antiaging drug or healthcare product.

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Rinaldi, Teresa. "“Poppy” yeast." EMBO reports 16, no. 11 (September 28, 2015): 1410. http://dx.doi.org/10.15252/embr.201541367.

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Dickson, Robert C., and Robert L. Lester. "Yeast sphingolipids." Biochimica et Biophysica Acta (BBA) - General Subjects 1426, no. 2 (January 1999): 347–57. http://dx.doi.org/10.1016/s0304-4165(98)00135-4.

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Chi, Zhen-Ming, Jun-Feng Li, Xiang-Hong Wang, and Shu-Min Yao. "Inositol and Phosphatidylinositol Mediated Glucose Derepression, Gene Expression and Invertase Secretion in Yeasts." Acta Biochimica et Biophysica Sinica 36, no. 7 (July 1, 2004): 443–49. http://dx.doi.org/10.1093/abbs/36.7.443.

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Abstract Glucose repression occurs in many yeast species and some filamentous fungi, and it represses the expression and secretion of many intracellular and extracellular proteins. In recent years, it has been found that many biochemical reactions in yeast cells are mediated by phosphatidylinositol (PI)-type signaling pathway. However, little is known about the relationships between PI-type signaling and glucose repression, gene expression and invertase secretion in yeasts. Many evidences in our previous studies showed that glucose repression, invertase secretion, gene expression and cell growth were mediated by inositol and PI in Saccharomyces and Schizosaccharomyces. The elucidation of the new regulatory mechanisms of protein secretion, gene expression and glucose repression would be an entirely new aspect of inositol and PI-type signaling regulation in yeasts.

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YANG, Zhen-Wei, and Jie TANG. "Yeast Genetics Revisited." PROGRESS IN BIOCHEMISTRY AND BIOPHYSICS 37, no. 1 (March 16, 2010): 5–6. http://dx.doi.org/10.3724/sp.j.1206.2010.00030.

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36

Canto, Azucena, Carlos M. Herrera, and Rosalina Rodriguez. "Nectar-living yeasts of a tropical host plant community: diversity and effects on community-wide floral nectar traits." PeerJ 5 (July 14, 2017): e3517. http://dx.doi.org/10.7717/peerj.3517.

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We characterize the diversity of nectar-living yeasts of a tropical host plant community at different hierarchical sampling levels, measure the associations between yeasts and nectariferous plants, and measure the effect of yeasts on nectar traits. Using a series of hierarchically nested sampling units, we extracted nectar from an assemblage of host plants that were representative of the diversity of life forms, flower shapes, and pollinator types in the tropical area of Yucatan, Mexico. Yeasts were isolated from single nectar samples; their DNA was identified, the yeast cell density was estimated, and the sugar composition and concentration of nectar were quantified using HPLC. In contrast to previous studies from temperate regions, the diversity of nectar-living yeasts in the plant community was characterized by a relatively high number of equally common species with low dominance. Analyses predict highly diverse nectar yeast communities in a relatively narrow range of tropical vegetation, suggesting that the diversity of yeasts will increase as the number of sampling units increases at the level of the species, genera, and botanical families of the hosts. Significant associations between specific yeast species and host plants were also detected; the interaction between yeasts and host plants impacted the effect of yeast cell density on nectar sugars. This study provides an overall picture of the diversity of nectar-living yeasts in tropical host plants and suggests that the key factor that affects the community-wide patterns of nectar traits is not nectar chemistry, but rather the type of yeasts interacting with host plants.

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Wickner, Reed B. "Yeast virology." FASEB Journal 3, no. 11 (September 1989): 2257–65. http://dx.doi.org/10.1096/fasebj.3.11.2550303.

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Kukuruzinska, M. A., M. L. E. Bergh, and B. J. Jackson. "Protein Glycosylation in Yeast." Annual Review of Biochemistry 56, no. 1 (June 1987): 915–44. http://dx.doi.org/10.1146/annurev.bi.56.070187.004411.

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Liu, Zihe, Yueping Zhang, and Jens Nielsen. "Synthetic Biology of Yeast." Biochemistry 58, no. 11 (January 8, 2019): 1511–20. http://dx.doi.org/10.1021/acs.biochem.8b01236.

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40

Chakraburtty, Kalpana, and Ashwini Kamath. "Protein synthesis in yeast." International Journal of Biochemistry 20, no. 6 (January 1988): 581–90. http://dx.doi.org/10.1016/0020-711x(88)90096-1.

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Leng, Andrew M., Kaitlin S. Radmall, Prakash K. Shukla, and Mahesh B. Chandrasekharan. "Quantitative Assessment of Histone H2B Monoubiquitination in Yeast Using Immunoblotting." Methods and Protocols 5, no. 5 (September 24, 2022): 74. http://dx.doi.org/10.3390/mps5050074.

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Studies in Saccharomyces cerevisiae and Schizosaccharomyces pombe have enhanced our understanding of the regulation and functions of histone H2B monoubiquitination (H2Bub1), a key epigenetic marker with important roles in transcription and other processes. The detection of H2Bub1 in yeasts using immunoblotting has been greatly facilitated by the commercial availability of antibodies against yeast histone H2B and the cross-reactivity of an antibody raised against monoubiquitinated human H2BK120. These antibodies have obviated the need to express epitope-tagged histone H2B to detect H2Bub1 in yeasts. Here, we provide a step-by-step protocol and best practices for the quantification of H2Bub1 in yeast systems, from cell extract preparation to immunoblotting using the commercially available antibodies. We demonstrate that the commercial antibodies can effectively and accurately detect H2Bub1 in S. cerevisiae and S. pombe. Further, we show that the C-terminal epitope-tagging of histone H2B alters the steady-state levels of H2Bub1 in yeast systems. We report a sectioned blot probing approach combined with the serial dilution of protein lysates and the use of reversibly stained proteins as loading controls that together provide a cost-effective and sensitive method for the quantitative evaluation of H2Bub1 in yeast.

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Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, and Neil P. Jolly. "Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium." Fermentation 7, no. 2 (June 2, 2021): 89. http://dx.doi.org/10.3390/fermentation7020089.

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The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yeasts could be used as producers of biopreservatives lacked some engineering considerations regarding cost-effective process design for scale-up, although partial process optimization using renewable agro-waste has been achieved. This study investigated the biological stoichiometry and bioenergetic parameters during yeast growth and secondary metabolites production i.e., biopreservatives from non-Saccharomyces yeasts using grape pomace extract (GPE), a type of agro-waste, as a fermentation medium. This was achieved by reconfirming the optimum production conditions previously found for Candida pyralidae Y1117, Pichia kluyveri Y1125, and Pichia kluyveri Y1164 in GPE broth as a fermentation medium, conditions under which a high amount of yeast cells were obtained. High-density cell cultures were produced, from which the yeast cell pellets were harvested, dried, and combusted for the determination of elemental analysis, heat of combustion, biological stoichiometry, and bioenergetic parameters. This work generated biological stoichiometric models and bioenergetics information that could assist in the design of yeast biochemical conversion system when GPE is used as fermentation medium, thereby, addressing the biochemical engineering aspects that were lacking in a previous biopreservative production study using Candida pyralidae Y1117, Pichia kluyveri Y1125, and Pichia kluyveri Y1164.

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Kasmiarti, Getari, Dwita Oktiarni, Poedji Loekitowati Hariani, Novia Novia, and Hermansyah Hermansyah. "Isolation of Novel Yeast from Coconut (Cocos nucifera L.) Water and Phenotypic Examination as the Potential Parameters in Bioethanol Production." Fermentation 8, no. 6 (June 16, 2022): 283. http://dx.doi.org/10.3390/fermentation8060283.

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Yeast is a fermentation agent for producing bioethanol as an environmentally friendly alternative energy. Therefore, this study aims to find novel yeasts with the capability to persevere under acidic, high temperature, and high sugar content conditions, which are required in the bioethanol industry. The yeasts were isolated and identified from coconut (Cocos nucifera L.) water by a DNA sequencing method and phenotypic test. Yeast isolation has been completed with a serial dilution procedure and purification was conducted with HiPurA Genomic DNA Purification Spin Kits, which were analyzed by DNA Sequencing. The phenotypic test was carried out with thermotolerant (30 °C and 41 °C), high acidity (lactic acid), and sugar content (molasses 35 °brix) parameters in the media as the initial step of yeast ability screening. Based on the results, the three species of Candida tropicalis K5 (Candida tropicalis strain L2), K15 (Candida tropicalis strain MYA-3404), and K20 (Candida tropicalis strain Y277) obtained met the phenotypic standards. This showed that the yeasts have the potential to produce molasses-based bioethanol.

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Bisson, Linda F., David M. Coons, Arthur L. Kruckeberg, and Deborah A. Lewis. "Yeast Sugar Transporters." Critical Reviews in Biochemistry and Molecular Biology 28, no. 4 (January 1993): 259–308. http://dx.doi.org/10.3109/10409239309078437.

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Loison, G. "Yeast strain selection." Biochimie 73, no. 9 (September 1991): 1257. http://dx.doi.org/10.1016/0300-9084(91)90018-v.

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46

Berry, David R. "How yeast works." Trends in Biochemical Sciences 15, no. 4 (April 1990): 163. http://dx.doi.org/10.1016/0968-0004(90)90218-z.

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Mamaev, D. V., and R. A. Zvyagilskaya. "Mitophagy in Yeast." Biochemistry (Moscow) 84, S1 (January 2019): 225–32. http://dx.doi.org/10.1134/s000629791914013x.

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Blaganje, Mija, and Matija Barbič. "Vaginal Yeast Infection." Current Bladder Dysfunction Reports 15, no. 4 (October 28, 2020): 325–31. http://dx.doi.org/10.1007/s11884-020-00606-z.

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Riezman, H., Y. Chvatchko, and V. Dulić. "Endocytosis in yeast." Trends in Biochemical Sciences 11, no. 8 (August 1986): 325–28. http://dx.doi.org/10.1016/0968-0004(86)90290-2.

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Riveline, Daniel, and Paul Nurse. "'Injecting' yeast." Nature Methods 6, no. 7 (June 7, 2009): 513–14. http://dx.doi.org/10.1038/nmeth.1335.

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Journal articles on the topic 'Yeast Biochemistry'

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